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BACKGROUND RESULTS CONCLUSION To date, cider production has primarily relied on Saccharomyces cerevisiae. Introducing novel non‐Saccharomyces yeasts can enhance the diversity of cider properties. Among these, the Metschnikowia genus stands out for its ability to produce hydrolytic enzymes that may impact the sensorial and technological properties of cider. This study focused on evaluating the impact of three Metschnikowia species – Metschnikowia koreensis (Mk), M. reukaufii (Mr), and M. pulcherrima (Mp) – which exhibit acid protease and esterase activity, on the quality enhancement of cider.The research findings indicate that the overall quality of cider produced through co‐fermentation with these species surpassed that of cider fermented with mono‐fermentation of S. cerevisiae (Sc). The cider fermented with the Sc + Mk combination exhibited the lowest levels of harsh‐tasting malic acid and higher levels of softer lactic acid. Sensory array analysis also demonstrated that the Sc + Mk fermented cider exhibited high sensor response values for compounds contributing to a complex overall olfactory composition and richness. Furthermore, the Sc + Mk fermented cider exhibited the highest total quantity and variety of volatile organic compounds (VOCs). Specifically, the concentrations of phenethyl alcohol, 3‐methyl‐1‐butanol, ethyl octanoate, and decanoic acid were notably elevated in comparison with other groups.This study illustrates that Metschnikowia species, particularly M. koreensis, show significant potential as starters for cider due to their various technological properties, including acidity modulation, aroma enhancement, and color improvement. The findings of this study provide a foundation for improving cider quality by co‐fermenting S. cerevisiae with innovative starter cultures. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The potential for grapes and wine to be tainted following vineyard exposure to wildfire smoke is well established, with recent studies suggesting hops and apples (and thus beer and cider) can be similarly affected. However, the susceptibility of other crops to 'smoke taint' has not yet been investigated. Smoke was applied to a selection of fruits and vegetables, as well as potted lavender plants, and their volatile phenol composition determined by gas chromatography–mass spectrometry to evaluate their susceptibility to contamination by smoke. Volatile phenols were observed in control (unsmoked) capsicum, cherry, lavender, lemon, spinach and tomato samples, typically at ≤18 µg/kg, but 52 µg/kg of guaiacol and 83–416 µg/kg of o- and m-cresol and 4-methylsyringol were detected in tomato and lavender samples, respectively. However, significant increases in volatile phenol concentrations were observed as a consequence of smoke exposure; with the highest volatile phenol levels occurring in smoke-exposed strawberry and lavender samples. Variation in the uptake of volatile phenols by different crops was attributed to differences in their physical properties, i.e., their surface area, texture and/or cuticle composition, while the peel of banana, lemon, and to a lesser extent apple samples, mitigated the permeation of smoke-derived volatile phenols into pulp. Results provide valuable insight into the susceptibility of different crops to smoke contamination. [ABSTRACT FROM AUTHOR]

Patulin, a toxic mycotoxin, can contaminate apple-derived products. The FDA has established an action level of 50 ppb (ng/g) for patulin in apple juice and apple juice products. To effectively monitor this mycotoxin, there is a need for adequate analytical methods that can reliably and efficiently determine patulin levels. In this work, we developed an automated sample preparation workflow followed by liquid chromatography–atmospheric pressure chemical ionization tandem mass spectrometry (LC-APCI-MS/MS) detection to identify and quantify patulin in a single method, further expanding testing capabilities for monitoring patulin in foods compared to traditional optical methods. Using a robotic sample preparation system, apple juice, apple cider, apple puree, apple-based baby food, applesauce, fruit rolls, and fruit jam were fortified with 13C-patulin and extracted using dichloromethane (DCM) without human intervention, followed by an LC-APCI-MS/MS analysis in negative ionization mode. The method achieved a limit of quantification of 4.0 ng/g and linearity ranging from 2 to 1000 ng/mL (r2 > 0.99). Quantitation was performed with isotope dilution using 13C-patulin as an internal standard and solvent calibration standards. Average recoveries (relative standard deviations, RSD%) in seven spike matrices were 95% (9%) at 10 ng/g, 110% (5%) at 50 ng/g, 101% (7%) at 200 ng/g, and 104% (4%) at 1000 ng/g (n = 28). The ranges of within-matrix and between-matrix variability (RSD) were 3–8% and 4–9%, respectively. In incurred samples, the identity of patulin was further confirmed with a comparison of the information-dependent acquisition-enhanced product ion (IDA-EPI) MS/MS spectra to a reference standard. The metrological traceability of the patulin measurements in an incurred apple cider (21.1 ± 8.0 µg/g) and apple juice concentrate (56.6 ± 15.6 µg/g) was established using a certified reference material and calibration data to demonstrate data confidence intervals (k = 2, 95% confidence interval). [ABSTRACT FROM AUTHOR]

A regionally developed and adapted dessert apple, 'Wodarz', was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota's climate. Due to the importance of yeast strain on the perceived quality of fermentation products, five commercial yeast strains, three wine yeasts (EC1118, Maurivin B, and 71B), and two cider yeasts (WLP775 and WY4766) were evaluated for their impact on the physicochemical properties, color, and sensory characteristics of 'Wodarz' cider. By assessing dynamic changes, such as spectral properties and sugar content, a comparison among yeasts was conducted across multiple dimensions. The lightness, chroma, and hue all showed variations throughout fermentation, though not across the final ciders. However, differences in the final color of the ciders were identified via ΔE calculations. Each yeast contributed different aromas and tastes to the final ciders. Among yeast strains, EC1118 had the strongest aroma intensity. Despite having subdued aroma intensity, 71B had strong acidity tastes and WLP775 had strong fruity tastes. Thus, our research suggests that yeast strains are an applicable factor in determining the final sensory attributes of local 'Wodarz' cider. This is the first report of fermentation outcomes using 'Wodarz' apples for cider. 'Wodarz' can be aromatically described using terms such as apple, honey, herbal, rose, and floral and fruit notes. The overall taste of 'Wodarz' cider is characterized by apple, honey, and rose notes followed by black pepper and grass. [ABSTRACT FROM AUTHOR]

The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encapsulated Saccharomyces cerevisiae was used in the second fermentation. The resulting cider was subjected to a comprehensive investigation to quantitatively determine the carbohydrates, organic acids, volatile and phenolic compounds, and amino acids from all the cider samples. A trained panel evaluated the sensory profile of the samples, and a chemometric analysis was used to interpret the data. Secondary fermentation increased the accumulation of malic acid and lactic acid, as well as the volatile profile complexity. The total polyphenol content in the sparkling cider samples increased by almost 20% in the S. cerevisiae sample and over 217% in the P. kluyveri + S. cerevisiae sample compared to the base cider. Additionally, studying the production and consumption trends of sparkling cider offers valuable insights for both producers and consumers. By understanding consumer preferences and refining production techniques, the industry can deliver higher-quality products that better align with market demands. [ABSTRACT FROM AUTHOR]

The effects of different fermentation methods utilizing Torulaspora delbrueckii 1004 and Saccharomyces cerevisiae 32169 on the physicochemical properties, organic acid content, polyphenol and flavonoid concentrations, antioxidant activity, and volatile aroma compounds of Huaniu apple cider were investigated in this study. Employing methods of single inoculation, co-inoculation, and sequential inoculation, it was found that sequential fermentation exhibited strong fermentative power in the initial stages, effectively reducing the content of soluble solids and achieving a balanced composition of malic, succinic, and citric acids while maintaining a lower titratable acidity. Sequential inoculation was observed to significantly enhance the total polyphenols and flavonoids, as well as the antioxidant capacity (p < 0.05). Specifically, in the synthesis of volatile aroma compounds, sequential inoculation significantly enhanced the richness and diversity of the Huaniu apple cider's aromas, particularly in terms of the concentration of ester compounds (p < 0.05). Principal component analysis further confirmed the superiority of sequential inoculation in terms of aroma component diversity and richness. The findings of this study suggest that sequential inoculation of fermentation with non-Saccharomyces and S. cerevisiae is an effective strategy for optimizing the flavor characteristics of Huaniu apple cider, offering valuable theoretical support and practical guidance for enhancing cider quality and fostering the development of new products. [ABSTRACT FROM AUTHOR]

Featured Application: The technology outlined here allows for the production of apple seed oil on an industrial scale. It solves the problem of separating seeds from dried apple pomace for oil pressing. The line combines a series of devices used in the processing of cereals, fruit, and vegetables, but its innovation lies in the combination of these devices into one technological line that is adapted to the specificity of the raw material. This is the first technological line for the separation of seeds from apple pomace on an industrial scale. The technology outlined here is in the conceptual phase and requires further research. (1) Background: The effective management of waste and by-products generated in the food industry helps development and implementation of ranges of health-promoting products. The manufacturing of apple juice and cider results in the generation of large quantities of apple pomace. (2) Methods: This paper outlines the concept of a technological process for industrial-scale production of edible oil with a health-promoting fatty acids profile using dried apple pomace as a raw material. (3) Results: Described approach allows for innovative and profitable industrial-scale utilization of the pomace generated from apple juice production. This paper presents a new technological line for apple seed separation intended for oil pressing. (4) Conclusions: The new technological approach could increase the production of apple seed oil. Because of the growing needs in managing post-production waste and by-products, apple seed oil produced from apple pomace on an industrial scale may become a new, attractive product in the functional food market. The fatty acids profile of apple seed oil is high in polyunsaturated fatty acids and can beneficially influence health. The technology outlined here is in the conceptual phase and requires further research. [ABSTRACT FROM AUTHOR]

n this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274T , M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared to Saccharomyces cerevisiae EC1118. The ethanol tolerance and deacidification capacity of Schizosaccharomyces yeasts could make them potential substitutes for the commonly used S. cerevisiae starter cultures. Despite different time courses (10–30 d), all strains could complete the fermentation process, and Schizosaccharomyces strains reduced the concentration of malic acid in the apple juice. Results indicated that each yeast exerted a distinctive impact on the volatile profile of the apple cider, giving final products separated using a principal component analysis. The volatile composition of the cider exhibited significant differences in the concentration of alcohols, esters, and fatty acids. Particularly, the flocculant strain S. japonicus M23B increased the levels of ethyl acetate (315.44 ± 73.07 mg/L), isoamyl acetate (5.99 ± 0.13 mg/L), and isoamyl alcohol (24.77 ± 15.19 mg/L), while DBVPG 6274T incremented the levels of phenyl ethyl alcohol and methionol up to 6.19 ± 0.51 mg/L and 3.72 ± 0.71 mg/L, respectively. A large production of terpenes and ethyl esters (e.g., ethyl octanoate) was detected in the cider fermented by S. cerevisiae EC1118. This study demonstrates, for the first time, the possible application of S. japonicus in cider-making to provide products with distinctive aromatic notes”. [ABSTRACT FROM AUTHOR]

This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, and antioxidant activities. Although juice contained more total phenolics and had more antioxidant capabilities, it contained lower levels of yeast assimilable nitrogen. The sugar consumption dynamic changes had a differential dynamic trend but did not alter the capacity for complete apple cider fermentation. From the fermentation color dynamic changes, it indicated that must materials would have effects on color-changing amplitudes. Juice treatment had the largest changes from the must. Pomace and mash with pectinase had fewer color changes in multiple color values (L*, a*, b*). The mono phenolics in the final cider indicated that pomace ferments contained the least hydroxycinnamates but a similar amount of total flavanols as juice-fermented ciders. Cider from the juice contained the least flavonols, whereas the mash, both with and without pectinase treatments, had the largest amount of flavonols. This work will provide some applicable information for apple cider fermentation from the apple wastes in the cider industry. [ABSTRACT FROM AUTHOR]

This study focuses on analyzing the impact of various fining agents on apple cider and evaluating their effects on its physical–chemical and sensory properties. Despite its common cloudy state, some consumers prefer clear apple cider. Within this study, two variations of apple cider were analyzed: original cider and cider with added barrique extract. Eight different fining agents were applied to these samples, specifically bentonite, gelatin, polyvinylpolypyrrolidone, egg white protein, activated carbon, pea protein, isinglass, and silica gel. The results revealed that the use of fining agents significantly impacted the antioxidant content in apple cider. The most substantial reduction in antioxidants was observed in samples with added activated carbon, resulting in a 75% decrease to values of 0.11–0.26 mmol TE/L. This decrease in antioxidants correlated with a decline in total polyphenols. Sensory analysis demonstrated statistically significant differences among the various apple cider samples. Bentonite and egg white protein had minimal adverse effects on sensory properties, while activated carbon had the most pronounced negative impact on the aroma and taste of the cider. This study provides valuable insights into the use of fining agents in winemaking technology and their effects on the quality of apple cider, considering consumer preferences. [ABSTRACT FROM AUTHOR]

As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make lemonade' is often used in a motivational context. The same could be said of Hanseniaspora in winemaking. Despite its predominance in vineyards and grape must, this lemon-shaped yeast is underappreciated in terms of its contribution to the overall sensory profile of fine wine. Species belonging to this apiculate yeast are known for being common isolates not just on grape berries, but on many other fruits. They play a critical role in the early stages of a fermentation and can influence the quality of the final product. Their deliberate addition within mixed-culture fermentations shows promise in adding to the complexity of a wine and thus provide sensorial benefits. Hanseniaspora species are also key participants in the fermentations of a variety of other foodstuffs ranging from chocolate to apple cider. Outside of their role in fermentation, Hanseniaspora species have attractive biotechnological possibilities as revealed through studies on biocontrol potential, use as a whole-cell biocatalyst and important interactions with Drosophila flies. The growing amount of 'omics data on Hanseniaspora is revealing interesting features of the genus that sets it apart from the other Ascomycetes. This review collates the fields of research conducted on this apiculate yeast genus. [ABSTRACT FROM AUTHOR]

Many European apple (Malus ×domestica Borkh.) cultivars used for making alcoholic cider have a highly biennial bearing habit. To determine target crop load recommendations, seven cider cultivars grown in a high-density orchard were hand-thinned to crop densities of 0, 3, 6, and 9 fruit/cm2 trunk cross-sectional area (TCSA) or left unthinned as a control for 3 consecutive years (2016-18). Treatments were imposed on the same trees for all 3 years. Greater year-to-year yield variability, as measured by the biennial bearing index (BBI), correlated negatively with cumulative yields both within and among cultivars. Greater crop density had a negative correlation with the amount of return bloom in all years, but reducing crop density had a negligible effect on return bloom in the "off" year. When trees were left unthinned in the high-crop "on" years there was little to no return bloom in the following year. Partial budget analysis found that manually reducing crop density would result in a positive net change in 3-year profitability for Dabinett, but not the other cultivars. Over 4 years, under conservative assumptions about fruit set, chemical thinning to 9 fruit/cm2 TCSA would likely result in increased cumulative profitability in all seven cultivars. Hand-thinning was projected to be less profitable than chemical thinning but would still result in increased net profitability over 4 years, for five of the seven cultivars. These findings highlight the horticultural and economic benefits of crop load management for cider apple orchards. Further, many high-tannin cider cultivars can sustain a higher crop density than what is recommended for fresh-market apple production and still have adequate return bloom and cumulative yields. [ABSTRACT FROM AUTHOR]

There is increasing interest in growing apple cultivars (Malus domestica Borkh.) of European origin for the production of hard cider in Canada; however, little is known about their susceptibility to fire blight (FB). FB can spread rapidly through apple (and pear) orchards causing extensive tree mortality and economic loss. Twenty-eight promising cider cultivars were evaluated over a 7 year period, and in their seventh year of production they were severely naturally infected by an Erwinia amylovora outbreak causing FB. Herein, we report the bloom and harvest dates and tree mortality that developed largely as secondary shoot blight in the summer of 2021. Overall, the cultivars could be classified according to relative susceptibility to FB, based on percentage tree mortality after 7 years: Enterprise (0%); GoldRush and Porter's Perfection (<20%); Binet Rouge, Kingston Black, Cline Russet, Dabinett, Grimes Golden, Frequin Rouge, Crimson Crisp®, Cox Orange Pippin, and Muscadet De Dieppe (20%–40%); Calville Blanc d'Hiver, Bramley's Seedling, Yarlington Mill, Michelin, Bulmers Norman, Stoke Red, Golden Russet, Breakwell, Esopus Spitzenberg (50%–90%); Brown Snout, Medaille d'Or, Michelin, Brown's Apple, Sweet Alford, Tydeman Late, Ashmead's Kernel, and Tolman (90%–100%). This study highlights the importance of selecting FB tolerant cider cultivars and following best management orchard practices to reduce the spread and prevent infection, which can be achieved by using FB-resistant rootstock, controlling rootstock suckers, FB prediction models, and limited use of antibiotics, biologicals, and careful nitrogen application to regulate tree vigor. [ABSTRACT FROM AUTHOR]

Fire blight, caused by Erwinia amylovora, is one of the most devastating apple diseases. The selection of cultivars of low susceptibility and the study of the genetic mechanisms of the disease play important roles in fire blight management. The susceptibility level to fire blight was evaluated in 102 accessions originating from Asturias, a cider-producing region located in the north of Spain with a wide apple germplasm. Evaluations took place under quarantine conditions using artificial inoculations of grafted plants. The results revealed wide variation in susceptibility responses and low-susceptible cultivars were identified. In addition, 91 cultivars were genotyped using the Affymetrix Axiom® Apple 480 K SNP array to conduct genome-wide association studies (GWAS). A statistically significant signal was detected on chromosome 10 using the multi-locus mixed model (MLMM). Two genes were identified as major putative candidate genes: a TIR-NBS-LRR class disease protein and a protein containing a development and cell death (DCD) domain. The outcomes of this study provide a promising source of information, particularly in the context of cider apples, and set a starting point for future genetic and breeding approaches. [ABSTRACT FROM AUTHOR]

Apple pomace, a solid waste produced during industrial processing of apple juice or cider, is a rich source of high value-added compounds such as polyphenols. This review summarizes present studies on the qualitative and quantitative methods, including Folin–Ciocalteu colorimetric, high pressure liquid chromatography (HPLC) and fluorescence spectrum, as well as enhanced extraction methods of polyphenols in apple pomace by different traditional and novel technologies, including ultrasounds (US), microwave (MW), pulsed electric fields (PEF), high voltage electrical discharges (HVED) and enzyme. The principles and characteristics of different effective enhanced extraction technologies of polyphenols in apple pomace were compared. In addition, the different cell disruption analysis methods, such as destructive detection method (electrical conductivity disintegration index, Zc), image analysis method (including scanning electron microscopy, SEM, and confocal laser scanning microscopy, CLSM), and nondestructive method (such as magnetic resonance imaging, MRI) are presented in this review. The study proved that there was a correlation between destructive detection method and image analysis method. However, each of the technologies reviewed in this study has some disadvantages to overcome, and some mechanisms need to be further substantiated. Therefore, more competitive techniques for polyphenols extraction and analysis of cell disintegration are needed to emerge in the future. [ABSTRACT FROM AUTHOR]

This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz. Analytical techniques (HPLC-RID, HPLC-VWD, GC/MS, GC/FID, HPLC-DAD ESI+) were employed to analyze glucides, organic acids, volatile compounds, amino acids and phenolic compounds, respectively. Statistical analysis and and PCA were conducted to assess the correlations among samples based on the compounds identified. In the mixed fermentations, such as Saccharomyces cerevisiae + Lactobacillus plantarum and Saccharomyces cerevisiae + Oenococcus oeni, the amount of lactic acid was higher compared to the other samples, thus proving the effectiveness of malolactic fermentation simultaneous to alcoholic fermentation. The fermentation of Saccharomyces cerevisiae + Pichia kluyveri resulted in the formation of greater amounts of certain volatile compounds. Moreover, the sensory analysis revealed that Saccharomyces cerevisiae + Pichia kluyveri distinguished apple-like, fruity and floral notes. This study suggests that the simultaneous inoculation of Saccharomyces and non-Saccharomyces yeasts results in a more complex-flavored cider. The mixed fermentation of yeast and lactic acid bacteria is a sustainable method given the shortened fermentation duration and can be successfully applied in the cider industry. [ABSTRACT FROM AUTHOR]

Over 3 years (2016-18), tree productivity, biennial bearing, return bloom, and fruit quality were evaluated for seven high-tannin cider apple (Malus ×domestica Borkh.) cultivars. Five treatments were evaluated on each of the seven cultivars: hand-thinned of all fruit (a zero crop load treatment); hand-thinned to crop densities of three, six, or nine fruit/cm2 trunk cross-sectional area (TCSA); or left unthinned. In this paper, we report on the fruit maturity and juice quality properties that were analyzed for the three nonzero crop load treatments and the unthinned control. The effects of crop load on fruit maturity, as measured by starch pattern index and preharvest drop, were cultivar dependent. Crop density (fruit/cm2 TCSA) had a significant effect on all fruit maturity and juice quality variables, although effects were weakest in the "off" year (2017) for the whole planting when initial fruit set was low. As crop density increased, total poly phenols, titratable acidity, soluble solids, and primary amino nitrogen decreased in the juice of all seven cultivars. A partial budget analysis indicated that the reduced costs of nitrogen supplements due to increased primary amino nitrogen concentration alone would not justify cost of chemical or hand-thinning. By extrapolating the spring flowering density in the fourth year to potential fruit yields at harvest, we found that reducing crop load was projected to increase cumulative total polyphenol yields per tree over the long term. For the cultivars in this experiment, a target crop density of nine fruit/cm2 was found to adequately decrease biennial bearing while also not diminishing juice quality for hard cider production. High-tannin cider apple growers should consider juice quality, particularly tannin production, when making crop load management decisions. [ABSTRACT FROM AUTHOR]

Makgeolli is a traditional alcoholic beverage in Korea; however, research on makgeolli is limited in foreign markets such as New Zealand. This study seeks to identify sensory descriptors that best describe makgeolli among New Zealand consumers. Four methods of making makgeolli have been identified based on different processing times and the number of fermentation stages. Chemical analysis and sensory evaluation were carried out to establish the different sensory and flavor properties of the four different makgeolli samples. Chemical analysis using SPME–GC–MS was employed to understand the volatile compounds present in the four makgeolli samples, while two sensory tests were carried out simultaneously using Check‐All‐That‐Apply (CATA) and Just‐About‐Right (JAR). A total of 45 volatile compounds were identified using SPME–GC–MS, and examples of major volatiles include 2‐methyl‐1‐propanol (alcoholic flavor), limonene (citrus‐like flavor), and hexanal (green/grass‐like flavor). One hundred and twenty‐nine subjects (n = 68 females) completed the sensory evaluation and were analyzed for this study. Female subjects tend to rate overall acceptance of makgeolli higher than male subjects; both subjects preferred 1SF‐YN with the highest mean hedonic score, and the least preferred makgeolli was 1SF‐N. From CATA, attributes such as apple, apricot, peach, sweet taste, and bubbly texture were statistically significant when describing makgeolli. For JAR, a high proportion of subjects indicated that sourness was too much in three of the four makgeolli samples. Practical Application: Research on rice wine in Western markets such as New Zealand is limited, and this study gives insight into how New Zealand consumers perceive Korean rice wine (makgeolli). Sensory participants in this study indicated that makgeolli is too sour and lacks sufficient sweetness in the majority of the samples examined. When launching makgeolli to the New Zealand market, practitioners need to optimize sweetness and reduce sourness to increase overall liking. Sensory terms used by subjects describing makgeolli include cider, apple, and sour. [ABSTRACT FROM AUTHOR]

The cider industry has experienced recent growth within the USA and Virginia in particular. However, the sensory characteristics and drivers of consumer acceptance of ciders are largely uncharacterized. Therefore, this work describes the sensory profiles of commercial Virginia ciders and links these to consumer acceptance. In study 1, a descriptive analysis (DA) of 24 representative ciders from 16 producers in Virginia was conducted: six panelists defined 48 descriptive terms for ciders. In study 2, a consumer acceptance study was conducted on eight ciders from the DA with 67 subjects. For the DA study, 22 descriptors were found to be significant, and multivariate analyses identified six groups. In the consumer study, external preference mapping was conducted to identify three clusters of consumers with distinctive patterns of sensor preference. The largest cluster favored sweet ciders without off-flavors; a second, smaller cluster favored sweetness even in the presence of off-flavors; and the smallest cluster disliked sweetness in ciders and was intolerant of off-flavors. These groups' demographic and consumption profiles are described. All ciders' basic chemistry was within previously reported ranges and expected relationships between flavor and chemistry were observed. We were able to establish sensory profiles for Virginia ciders and to tentatively link sensory profiles and consumer acceptance. Overall, this work adds to a small-but-growing body of knowledge about ciders' sensory properties. Producers can use the sensory profiles in comparison to other regions' ciders to establish regional sensory profiles and the consumer preference map to understand how to capitalize on their ciders' distinct profiles. [ABSTRACT FROM AUTHOR]

The fermentation process and composition of volatile compounds play a crucial role in the production of Huaniu apple cider. This study aimed to optimize the fermentation conditions of Huaniu apple cider and quantify its volatile compounds using headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC/MS). The optimal fermentation parameters were determined using response surface methodology (RSM). The optimal fermentation temperature was 25.48 °C, initial soluble solids were 18.90 degrees Brix, inoculation amount was 8.23%, and initial pH was 3.93. The fermentation rate was determined to be 3.0, and the predicted value from the verification test was 3.014. This finding demonstrated the excellent predictability of a RSM-optimized fermentation test for Huaniu apple cider, indicating the reliability of the process conditions. Moreover, the analysis of volatile compounds in the optimized Huaniu cider identified 72 different ingredients, including 41 esters, 16 alcohols, 6 acids, and 9 other substances. Notably, the esters exhibited high levels of ethyl acetate, ethyl octanoate, and ethyl capricate. Similarly, the alcohols demonstrated higher levels of 3-methyl-1-butanol, phenethylethanol, and 2-methyl-1-propanol, while the acids displayed increased concentrations of acetic acid, caproic acid, and caprylic acid. This study provides the essential technical parameters required for the preparation of Huaniu apple cider while also serving as a valuable reference for investigating its distinct flavor profile. [ABSTRACT FROM AUTHOR]

Apple and apple derivatives (e.g., juices, puree) are the most important foodstuffs contaminated with patulin (PAT) in the human diet. To routinely monitor these foodstuffs and ensure that the PAT levels are below the maximum permitted levels, a method using liquid chromatography combined with tandem mass spectrometry (LC-MS/MS) has been developed. Afterwards, the method was successfully validated, reaching quantification limits of 1.2 μg/L for apple juice and cider, and 2.1 μg/kg for puree. Recovery experiments were performed with samples fortified with PAT in the range of 25–75 μg/L for juice/cider and 25–75 μg/kg for puree. The results show overall average recovery rates of 85% (RSDr = 13.1%) and 86% (RSDr = 2.6%) with maximum extended uncertainty (Umax, k = 2) of 34 and 35% for apple juice/cider and puree, respectively. Next, the validated method was applied to 103 juices, 42 purees and 10 ciders purchased on the Belgian market in 2021. PAT was not found in the cider samples, but it was present in 54.4% of the tested apple juices (up to 191.1 μg/L) and 7.1% of the puree samples (up to 35.9 μg/kg). When comparing the results to the maximum levels set by Regulation EC n° 1881/2006 (i.e., 50 μg/L for juices and 25 μg/kg for puree for adults, and 10 μg/kg for infants and young children), exceedances were observed in five apple juices and one puree sample, for infants and young children. Using these data, a potential risk assessment for consumers can be suggested, and it is found that the quality of apple juices and purees sold in Belgium needs further regular surveillance. [ABSTRACT FROM AUTHOR]

Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar, cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet), distinguished by the attribute of "dryness," which reflects the sweetness and softness perceived. The dryness level is defined by scales (IRF, NYCA scales) based on the residual sugar, titratable acidity and tannin contents. Despite some adjustments, these scales show limitations in the prediction of actual perceived dryness, as they cannot consider the complicated interrelation between combined chemical compounds and sensory perception. After defining the perceived sensory dryness and its sensory description by using the quantitative descriptive analysis (QDA) method, a multivariate approach (PLS) was applied to define a predictive model for the dryness and to identify the chemical compounds with which it was correlated. Three models were developed, based on three different sets of chemical parameters, to provide a method that is easily applicable in the ordinary production process of cider. The comparison between the predicted rating and the relative scales scores showed that the models were able to predict the dryness rating in a more effective way. The multivariate approach was found to be the most suitable to study the relation between chemical and sensory data. [ABSTRACT FROM AUTHOR]

[Objective] The physicochemical properties, volatile components and sensory flavor of cider fermented by different fermentation methods were studied to provide reference for cider production and a-roma control. [Method] Saccharomyces cerevisiae WLS21 and Wickerhamomyces anomalus YN6 were used to ferment apple cider using four fermentation treatments of WLS21 and YN6 pure fermentation, sequential fermentation and simultaneous fermentation for 9 days. Daily samples were collected during fermentation to determine CO2 production. The sugar content was measured by a handheld refractometer. The pH change of the fermentation liquid was monitored by a pH meter, and the change of yeast biomass was counted by the plate counting. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the changes of volatile components in the fermentation process. Gas chrotnatography (GC) was used to detect the alcohol content of the final cider, and sensory evaluation was conducted. [Result] The WLS21 pure fermentation and simultaneous fermentation had similar fermentation trends. The CO2 production and sugar reduction rate of WLS21 and simultaneous fermentation were fast. The sugar content decreased from the initial value of 13. 50% to about 4.60% with final cider alcohol contents of 6. 06% and 5. 67%, respectively. YN6 pure fermentation and sequential fermentation were slow. At the end of fermentation, the sugar contents were 8. 80% and 5. 27%, and the final cider alcohol contents were 3. 47% and 5. 37%, respectively. The pH of fermentation broth generally showed an upward trend during the fermentation process. With initial pH of 3. 56, the lowest pH of the four ciders was 3. 60 at the end of fermentation. During sequential fermentation, the growth of WLS21 was inhibited, while it dominated during simultaneous fermentation. A total of 58 volatile compounds were identified by GC-IMS. During fermentation, relative contents of 1-butanol and 1-hexanol decreased, while that of ethyl acetate, isoamyl acetate and other esters increased. YN6 participation produced more abundant ester compounds. The sensory evaluation showed that fresh fruit aroma, flower aroma, herbal aroma and baking aroma were the main flavor aromas of cider, and sequential fermentation had the highest score. [Conclusion] Different fermentation methods affected the physicochemical properties and sensory properties of cider. Non-Saccharomyces yeast consumed less sugar and produced low-alcohol cider. Sequential inoculation was beneficial to cider to produce more abundant esters, which in turn had positive effects on the sensory flavor. [ABSTRACT FROM AUTHOR]

We present for the first time a suite of cosmological simulations for a particular class of interacting Dark Energy cosmologies characterized by a background expansion history constrained to be indistinguishable from ΛCDM. Such Constrained Interacting Dark Energy scenario – or CIDER – has been recently proposed in the literature and has the appealing feature of suppressing structure formation at late times, thereby possibly alleviating the persisting σ8 tension while leaving background observables unaffected. A crucial step to assess the viability of such scenarios is then represented by quantifying their impact on structure formation at non-linear scales, which is what we start investigating with the simulations discussed in the present work. We show that – for reasonable parameter choices – the reconstructed scalar potential is close to an exponential for most of the matter dominated epoch, and that the non-linear evolution of structures in these models imprints specific footprints on matter and halo statistics that may allow to break degeneracies with standard cosmological parameters. [ABSTRACT FROM AUTHOR]

Various factors can influence the polyphenol content and the antioxidant capacity of ciders, such as the apple variety, its degree of maturity, apple farming and storage conditions, and the cider-fermentation method, all of which explains why ciders of different origin present different values. In addition, digestive processes could have some effects on the properties of cider. Hence, the objective of this study is to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity and to ascertain whether those same properties differ in digested ciders. In total, 19 ciders were studied from three different zones within Spain: Asturias (A) (10), the Basque Country (BC) (6), and Castile-and-Leon (CL) (3). A range of assays was used to determine the total polyphenol content and the antioxidant capacity of the ciders. In addition, a digestive process was simulated in vitro, assessing whether the use of amylase might influence the recovery of bioactive compounds after digestion. The Basque Country ciders presented higher total polyphenol contents (830 ± 179 GAE/L) and higher antioxidant capacities (DPPH: 5.4 ± 1.6 mmol TE/L; ABTS: 6.5 ± 2.0 mmol TE/L; FRAP: 6.9 ± 1.6 mmol TE/L) than the other ciders that were studied. The in vitro digestion process, regardless of the use of amylase, implied a loss of phenolic compounds (598 ± 239 mg GAE/L undigested samples; 466 ± 146 mg GAE/L digested without amylase samples; 420 ± 115 mg GAE/L digested with amylase samples), although the variation in antioxidant activity depended on the assay chosen for its determination. [ABSTRACT FROM AUTHOR]

The seeds of 111 Malus sp. different fruit use (dessert and cider apples) cultivars/genotypes developed in 18 countries were analysed to evaluate composition of tocopherol homologues and identify crop-specific profile, including diploid, triploid, and tetraploid apple cultivars with and without scab-resistance to ensure high genetic diversity. The percentage of individual tocopherols was as follows: alpha-tocopherol (alpha-T) (38.36%), beta-tocopherol (beta-T) (40.74%), gamma-tocopherol (gamma-T) (10.93%), and delta-tocopherol (delta-T) (9.97%), represented by average measurements of 17.48, 18.56, 4.98, and 4.54 mg/100 g dry weight, respectively. The values of the variation coefficient showed high variability for delta (0.695) and gamma (0.662) homologue content, whereas measurements of alpha-T and beta-T were less variable (coefficient of variation 0.203 and 0.256, respectively). The unweighted pair group method with arithmetic mean (UPGMA) revealed three main cultivar groups characterised by almost equal content of all four tocopherol homologues (Group I), high concentrations of alpha-T and beta-T, but very low content of gamma-T and delta-T (Group II), and relatively high average content of alpha-T and beta-T, but higher gamma-T and delta-T content (Group III). Specific tocopherol homologues showed association with certain valuable traits, such as harvesting time (total content of tocopherols) and resistance to apple scab (alpha-T and total content of tocopherols). This study represents the first large-scale tocopherol homologue (alpha, beta, gamma, and delta) screening in apple seeds. The dominant tocopherol homologues in cultivated apple cultivars are alpha-T and beta-T, with the prevalence of alpha-T or beta-T depending on genotype. It is a unique finding due to the rare occurrence of beta-T in the plant world and is considered a unique feature of the species. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the impact of the malolactic fermentation (MLF) carried out by Oenococcus oeni on antihypertensive and antioxidant activities in cider. The MLF was induced using three strains of O. oeni. The modification in phenolic compounds (PCs) and nitrogen organic compounds, antioxidant, and antihypertensive activities were determined after MLF. Among the 17 PCs analyzed caffeic acid was the most abundant compound and phloretin, (−)-epicatechin, and myricetin were detected only in malolactic ciders, however, (−)-epigallocatechin was not detected after MLF. The evaluation of nitrogen organic compounds revealed a drop in total protein concentration (from 17.58 to 14.00 mg N/L) concomitantly with a significant release of peptide nitrogen (from 0.31 to a maximum value of 0.80 mg N/L) after MLF. In addition, an extracellular proteolytic activity was evidenced in all MLF supernatants. The FRAP activity increased reaching a maximum of 120.9 μmol FeSO4/mL and the ABTS radical-scavenging activity increased until 6.8 mmol ascorbic acid/L. Moreover, the angiotensin I-converting enzyme inhibitory activity reached a maximum value of 39.8%. The MLF conducted by O. oeni in ciders enables the increase of interesting biological activities and this finding could constitute a valuable tool to add value to final product.

This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, and antioxidant activities. Although juice contained more total phenolics and had more antioxidant capabilities, it contained lower levels of yeast assimilable nitrogen. The sugar consumption dynamic changes had a differential dynamic trend but did not alter the capacity for complete apple cider fermentation. From the fermentation color dynamic changes, it indicated that must materials would have effects on color-changing amplitudes. Juice treatment had the largest changes from the must. Pomace and mash with pectinase had fewer color changes in multiple color values (L*, a*, b*). The mono phenolics in the final cider indicated that pomace ferments contained the least hydroxycinnamates but a similar amount of total flavanols as juice-fermented ciders. Cider from the juice contained the least flavonols, whereas the mash, both with and without pectinase treatments, had the largest amount of flavonols. This work will provide some applicable information for apple cider fermentation from the apple wastes in the cider industry.

In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared to Saccharomyces cerevisiae EC1118. The ethanol tolerance and deacidification capacity of Schizosaccharomyces yeasts could make them potential substitutes for the commonly used S. cerevisiae starter cultures. Despite different time courses (10–30 d), all strains could complete the fermentation process, and Schizosaccharomyces strains reduced the concentration of malic acid in the apple juice. Results indicated that each yeast exerted a distinctive impact on the volatile profile of the apple cider, giving final products separated using a principal component analysis. The volatile composition of the cider exhibited significant differences in the concentration of alcohols, esters, and fatty acids. Particularly, the flocculant strain S. japonicus M23B increased the levels of ethyl acetate (315.44 ± 73.07 mg/L), isoamyl acetate (5.99 ± 0.13 mg/L), and isoamyl alcohol (24.77 ± 15.19 mg/L), while DBVPG 6274T incremented the levels of phenyl ethyl alcohol and methionol up to 6.19 ± 0.51 mg/L and 3.72 ± 0.71 mg/L, respectively. A large production of terpenes and ethyl esters (e.g., ethyl octanoate) was detected in the cider fermented by S. cerevisiae EC1118. This study demonstrates, for the first time, the possible application of S. japonicus in cider-making to provide products with distinctive aromatic notes”.